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    Sift » Blog » Holidays » Christmas

    Published: Jan 21, 2020 · Modified: Sep 16, 2022 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Salvadorian Breakfast Cakes

    Jump to Recipe Print Recipe

    These Salvadorian Breakfast Cakes are the perfect mix of sweet and savory. Ready in under 30 minutes, they pair perfectly with a coffee on a laid back morning.

    This recipe was updated 02/04/21

    It seems that I spoke too soon when I said Richmond was beginning to smell like spring. It has been cold the past few days. It is all relative because when I lived in Canada, cold meant it was lower than -10 celsius. The temperature has been living around 0 to -2 celsius these days. The Canadian in me is appalled that this is now what I consider to be really cold!

    This past weekend, I wanted to make something quick, warm, and tasty for breakfast. A few years ago, I came across a recipe on Food52 for these Salvadorian Breakfast Cakes. You made them in a muffin tin yet each one had the same amount of calories as a full on slice of cake.

    I made the original recipe once and it came out really greasy and it didn’t sit well in my system. I sat back and thought that these could be made into a healthier version while still retaining the yumminess aspect that the original recipe promised.

    What do you need for these breakfast cakes?

    • ½ Cup Brown Rice Flour
    • ½ Cup White Rice Flour
    • 4 tablespoon Butter (Softened)
    • ½ Cup Parmesan Cheese
    • 1 Cup Greek Yogurt (I use plain but you can use vanilla if you wish)
    • ½ Cup Sugar
    • 3 Eggs
    • Sesame Seeds (To top)
    • 1 teaspoon Baking Soda

    How do you make them?

    1. Preheat oven to 350F.
    2. Cream your butter and sugar in a standing mixer. Scrap the sides of your bowl to make sure everything mixes well. Add eggs one at a time until each is fully incorporated and mixture is smooth.
    3. Add your flour, cheese, yogurt, and baking soda. Mix until smooth. Scoop the batter into your muffin tin (make sure it is greased) and cover the batter in sesame seeds.
    4. Put in the oven and bake for 20-23 minutes. Until they look a nice light gold color on the top. Remove from oven and place muffin tins on wire racks, allow to cool a bit before removing. Serve immediately thereafter.
    Ingredients for your breakfast cakes
    Cream the butter and the sugar together. Add the eggs one at a time and let them fully incorporate.
    Add the rest of your ingredients and beat together
    Grease a muffin tin pan and fill ¾ of the way up with the batter. Add sesame seeds

    Why should you make these breakfast cakes?

    One of the things I love about this recipe is that they are naturally gluten free. These little cakes are super spongey and delicious when they are just out of the oven. They can and will keep in the fridge for several days, I would suggest warming them up prior to eating them.

    Looking for something similar?

    Carrot Cake click here
    Mini Chocolate Cake click here
    Harry Potter Birthday Cake click here
    Rock Cakes click here
    Orange Bundt Cake click here
    Lemon Loaf cake click here

    Gluten Free Salvadorian Breakfast Cakes

    Salvadorian Breakfast Cakes

    Laura Sirkovsky-Kauffman
    These Salvadorian Breakfast Cakes are the perfect mix of sweet and savory. Ready in under 30 minutes, they pair perfectly with a coffee on a laid back morning.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 23 mins
    Total Time 28 mins
    Course Breakfast
    Cuisine Salvadorian
    Servings 12 Cakes
    Calories 101 kcal

    Equipment

    • Muffin Tin

    Ingredients
      

    • ½ Cup Brown Rice Flour
    • ½ Cup White Rice Flour
    • 4 tablespoon Butter Softened
    • ½ Cup Parmesan Cheese
    • 1 Cup Greek Yogurt I use plain but you can use vanilla if you wish
    • ½ Cup Sugar
    • 3 Eggs
    • Sesame Seeds To top
    • 1 teaspoon Baking Soda

    Instructions
     

    • Preheat oven to 350F.
    • Cream your butter and sugar in a standing mixer. Scrap the sides of your bowl to make sure everything mixes well.
    • Add eggs one at a time until each is fully incorporated and mixture is smooth.
    • Add your flour, cheese, yogurt, and baking soda. Mix until smooth.
    • Put in the oven and bake for 20-23 minutes. Until they look a nice light gold color on the top.
    • Remove from oven and place muffin tins on wire racks, allow to cool a bit before removing. Serve immediately thereafter.

    Nutrition

    Calories: 101kcalCarbohydrates: 14gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 45mgSodium: 185mgPotassium: 68mgFiber: 1gSugar: 9gVitamin A: 101IUCalcium: 81mgIron: 1mg
    Love this recipe?Mention @siftrva or tag #siftrva!
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    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

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    Hi, I'm Laura! Welcome to Sift. I help home bakers and cooks achieve impressive and delicious recipes. You and your guests will be asking, "are you sure this is gluten free".

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